A simple soup. Great to have in the freezer for a day you feel like cooking. Infinitely variable...I used roasted skinless thigh meat instead of chicken breasts, and some fresh thyme because I had it in the fridge. Other than that, followed the recipe...as I have many, many times.
Whip up a batch of the Savory Scallion Biscuits to go with these and you'll be glad you did.
Chicken Noodle Soup:
(Barefoot Contessa at Home)
1 whole (2 split) chicken breasts, bone in, skin on
olive oil
kosher salt
freshly ground black pepper
2 quarts homemade chicken stock (I'm usually bad and use boxed organic)
1 cup medium-diced celery (2 stalks)
1 cup medium diced carrots (3 carrots)
2 cups wide egg noodles (I used Tinkyada's brown rice elbows)
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.
If you're roasting chicken thighs instead, just roast til they hit 170 degrees.
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